Department of Food Engineering
Graduate programs address a wide variety of research areas related to food science, including these general focal areas of strength: Microbial metabolites, Novel product development, Functional foods, Mycotoxins, Food Contaminants, Food additives, Food processing technologies, HACCP system applications in food industry and quality assurance systems, Food packaging - Modified Atmosphere Packaging, Food Waste Assessment, Microbiological analyzes, Rheology and food texture, Food shelf life, Healthy components of foods and antioxidant capacity, Food irradiation, Nanotechnology applications, Biosensors.